Macro Perfect Shrimp Avo Salad + Quinoa

Prep: 25 min 

Cook: 5-10 min 

Makes: 2 servings 

Calories: 379 g/serv

• Protein: 30g, (32%)
• Carb: 40g, (42%)
• Fat: 11g, (26%)

Ingredients 

• 12 oz (340g) raw shrimp, peeled and deveined 
• 1 cup cooked quinoa 
• 1/2 medium avocado
• 2 cups mixed greens 
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, sliced
• 1/2 cup red onion, thinly sliced
• 1 tsp EVOO

 Dressing

• 2 tablespoons lemon juice
• 2 teaspoons honey 
• 2 garlic cloves, minced
• Salt and pepper to taste

Instructions 

1. In a large pan, heat the olive oil over medium heat. Season the shrimp with salt and pepper. Cook the shrimp for 2-3 minutes on each side, or until they are pink and opaque. Remove from heat and set aside to cool. 
2. Cook quinoa according to package instructions. One cup of cooked quinoa is what you need for two servings. 
3. Whisk together the EVOO, lemon juice, honey, minced garlic, salt, and pepper in a small bowl. Adjust the seasoning to taste.
4. In a large mixing bowl, assemble the salad. Combine the greens, cherry tomatoes, cucumber, red onion, and diced avocados. Add the cooked shrimp and the cooked quinoa.
5. Drizzle the dressing over the salad and gently toss to ensure everything is evenly coated. Divide the salad between two plates or bowls.